Chai Snickerdoodles

5 from 1 vote

A perfectly chewy snickerdoodle cookie made with chai spices! Be sure to chill the cookie dough first for cookies that spread perfectly.

Prep Time10

Cook Time10

Chilling time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 186kcal

Author: Heather Perine

Ingredients

Cookies

2 3/4 cups (330 g) all-purpose flour spooned and leveled
2 teaspoons cream of tartar
1 teaspoons baking soda
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup (2 sticks, 226 g) unsalted butter, softened
1 ½ cups (300 g) granulated white sugar
2 large eggs room temperature
2 teaspoons vanilla extract

Coating

5 tablespoons granulated white sugar
1 Tablespoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Instructions

Combine dry ingredients. In a medium mixing bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, cardamom, allspice, cloves, and salt until evenly combined. Set aside.
Combine wet ingredients. In a large mixing bowl with an electric mixer, cream together butter, sugar, eggs and vanilla on medium-high speed until light and fluffy, about 2 minutes. You can use a hand mixer, or a stand mixer with a paddle attachment.
Add dry ingredients. With mixer on low, blend in the dry ingredients until evenly combined.
Chill the cookie dough. Cover the bowl with plastic wrap and refrigerate for 1 hour. This dough is sticky so it’s best to chill the dough for at least 1 hour or you can leave to refrigerate up to overnight.
Preheat and prepare cookie sheets. Near the end of the chilling time, position a rack in the center of the oven and preheat oven to 400^oF (205°C). Line two cookie sheets with parchment paper or silicone baking mat.
Make spiced sugar topping. Mix together the sugar and spices in a small bowl.
Shape and roll cookies. Using a 1-inch cookie scoop or a tablespoon scoop the cookies into 1 ½ inch balls and immediately drop the cookie balls into the cinnamon sugar mixture to coat. Place 2 inches apart on prepared baking sheets.
Bake and cool cookies. Bake in the preheated 400oF (205°C) oven 8-10 minutes, or until edges are browned, and tops are slightly puffy and set but not too hard. Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack to cool completely.

Notes

Storage: You can store, covered in an air tight container, at room temperature for up to 7 days.
Freezing:
- To freeze unbaked: Scoop the cookies onto a parchment lined baking sheet, and freeze solid, about 1 hour. Then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time.
- To freeze baked: Allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 15- 20 seconds to warm them back up slightly.
Cream of tartar: Cream of tartar is what gives snickerdoodles their classic flavor. Sort of tangy and it reacts with the baking soda. But don't fret. If you don't have it you can omit the cream of tartar and baking soda and use 2 teaspoons baking powder instead.

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